In a medium saucepan over medium heat, combine the BBQ sauce, honey, apple cider vinegar, red pepper flakes, garlic powder, and onion powder. Whisk to combine and bring to a gentle simmer. Let it cook for 5 minutes, stirring occasionally, until the sauce has slightly thickened.

In a large skillet, heat the olive oil over medium heat. Add the diced red onion and cook until softened, about 3-4 minutes. Add the shredded chicken and the prepared hot honey BBQ sauce to the skillet. Stir everything together until the chicken is thoroughly coated. Let it simmer for another 2-3 minutes for the flavors to meld.

Lay a tortilla flat. Sprinkle about 1/4 cup of the cheese blend over the entire surface. Spoon about 1/2 cup of the hot honey BBQ chicken mixture onto one half of the tortilla. Sprinkle another 1/4 cup of cheese on top of the chicken. Fold the other half of the tortilla over the filling.

Heat a large non-stick skillet or griddle over medium heat. Lightly butter the pan or brush it with oil. Carefully place the assembled quesadilla in the skillet. Cook for 3-4 minutes per side, until the tortilla is golden brown and crispy and the cheese is completely melted.

Remove the quesadilla from the skillet and let it rest for a minute before slicing it into wedges. Serve immediately with your favorite toppings. Repeat the process for the remaining quesadillas.